Strawberries are in! And they are coming on strong...AKA millions of strawberries. What better way to kick off the strawberry season then with a homemade Strawberry Shortcake? Sugar free!
My whole family loves this dessert. I love it cause you can totally taste the fresh, sweet strawberries. They really shine in this recipe, which I love.
I've looked for a shortcake recipe that didn't call for so much sugar for quite a while. Until one day last year I was looking through some of my mom's old cookbooks and found this recipe. As soon as I found the recipe I had to try it right then. And I did. And I've never stopped making it. It's that good.
Made enough for my whole family (and a few straggling farmhands ;) and I felt good about it knowing I wasn't feeding them any junk or sugar. Everything was whole and good. Ahh, I love that feeling.
You can also use the shortcake recipe and drizzle it with any fruit that's in season! Blueberries, blackberries, raspberries, gooseberries, etc. Have fun with it and enjoy!
Sugar Free Strawberry Shortcake
1 cup honey
1/2 cup butter, softened
2 tsp. vanilla
3/4 cup water
1/2 tsp. salt
4 tsp. baking powder
3 eggs
3 cups whole wheat flour
Cream honey and butter together until smooth. Add remaining ingredients EXCEPT flour. Mix in flour until just combined. Do not over mix or shortcake will be tough. Spread in a greased 9x13 baking pan and bake at 375 degrees for about 30 minutes. Allow to cool; cut into squares and top with strawberry topping.
STRAWBERRY TOPPING:
About 6 cups whole strawberries
Wash berries and remove tops. Mash with potato masher until desired squishedness (yes, I know...). Sweeten with honey only if necessary. Serve over shortcake.
Sugar Free Strawberry Shortcake
1 cup honey
1/2 cup butter, softened
2 tsp. vanilla
3/4 cup water
1/2 tsp. salt
4 tsp. baking powder
3 eggs
3 cups whole wheat flour
Cream honey and butter together until smooth. Add remaining ingredients EXCEPT flour. Mix in flour until just combined. Do not over mix or shortcake will be tough. Spread in a greased 9x13 baking pan and bake at 375 degrees for about 30 minutes. Allow to cool; cut into squares and top with strawberry topping.
STRAWBERRY TOPPING:
About 6 cups whole strawberries
Wash berries and remove tops. Mash with potato masher until desired squishedness (yes, I know...). Sweeten with honey only if necessary. Serve over shortcake.